A fast quality control protocol based on reference BL-DMAC assay and High-performance thin-layer chromatography (HPTLC)-Densitometry was optimized for routine quality control of cranberry (Vacci- nium macrocarpon) products. The sample preparation appeared as a key step to ensure a relevant comparison of products quality and biological data. Sequential solid/liquid extractions were required to fully extract polyphenols, regardless the extraction solvent chosen. The HPTLC-densitometry herein protocol used epicatechin, PAC-A2 and PAC-B2 as quality markers and densitometric measurements at 200 nm. The PAC-A2/Epicatechin ratio, obtained using HPTLC, appeared as an appropriate indicator of the quality of cranberry ingredient. Only two products, among the tested panel, exhibited a high quality cranberry-based ingredient using this criteria. UPLC-MS analyses coupled to multivariate analyses confirmed HPTLC-densitometry conclusions. This work highlighted the plural PAC composition of commercial products and the lack of standardisation for cranberry-based products on the market, explaining the non-reproducibility of clinical trials.

]]>https://www.nutraceuticalsnow.com/articles/2018/09/28/cranberry-study-calls-accurate-cranberry-authentication-testing-methods/feed/02256Why BGG is the only logical choicehttps://www.nutraceuticalsnow.com/articles/2017/01/30/bgg-logical-choice/
https://www.nutraceuticalsnow.com/articles/2017/01/30/bgg-logical-choice/#respondMon, 30 Jan 2017 21:13:23 +0000https://www.nutraceuticalsnow.com/articles/?p=1438BGG is widely recognised as one of the World’s highest quality producers of nutraceutical raw materials. Our customers include most of the World’s largest supplement brands with the toughest quality standards. And our largest worldwide market is Japan where our products are subjected to a vast array of quality tests far beyond what is customary […]

]]>BGG is widely recognised as one of the World’s highest quality producers of nutraceutical raw materials. Our customers include most of the World’s largest supplement brands with the toughest quality standards. And our largest worldwide market is Japan where our products are subjected to a vast array of quality tests far beyond what is customary in most other markets. And we consistently pass this extreme level of testing with flying colours.

]]>https://www.nutraceuticalsnow.com/articles/2017/01/30/bgg-logical-choice/feed/01438Exploring host-microbiota interactionshttps://www.nutraceuticalsnow.com/articles/2014/07/04/exploring-host-microbiota-interactions-2/
Fri, 04 Jul 2014 23:07:28 +0000https://www.nutraceuticalsnow.com/articles/?p=404Exploring host-microbiota interactions The role of our intestinal microbiota reaches far beyond fermentation of indigestible food components. Apart from immunological functions, they have a major impact on our metabolic and perhaps even mental health. Dutch research organization TNO is exploring this exciting field, known as host-microbiota interactions, and is developing and integrating a range of […]

The role of our intestinal microbiota
reaches far beyond fermentation of
indigestible food components. Apart
from immunological functions,
they have a major impact on our
metabolic and perhaps even mental
health. Dutch research organization
TNO is exploring this exciting
field, known as host-microbiota
interactions, and is developing and
integrating a range of advanced
models, techniques and trials. The
insights generated will support
manufacturers in the development
of functional foods targeted at, for
example, obesity.
The intestinal microbiota is frequently referred to
as “an extra organ in the human body”. This is not
surprising, given that our intestines contain up to
100 trillion bacteria, about 10 times more than there
are cells in the body. The intestinal microbiota exert
a wide range of functions: from playing a key role
in the fermentation of indigestible food leftovers,
to producing components that benefit intestinal
epithelial cells and help inhibit attachment of
pathogenic bacteria to the intestinal wall.
‘The intestinal microbiota affect not only our
immune system, but also our metabolic and mental
health’, says Guus Roeselers, Senior Research
Scientist at TNO in Zeist, the Netherlands. ‘People
with obesity appear to have different microbiota
compositions compared to people of “normal”
body weight. The hypothesis is that this affects
dietary energy harvest’, he continues. ‘Moreover,
experiments with germ-free mice have shown that
mice display different behaviors depending on
the composition of their intestinal microbiota. For
example when showing anxiety.’
Obvious link
The link between intestinal microbiota, and
metabolic and mental health is, actually, an obvious
one, says Roeselers: ‘The intestines have their own
local nervous system, with over 100 million neurons
and sensors in the intestinal wall. These neurons
interact with the microbiota and communicate,
through signaling molecules, neurotransmitters
and hormones, with the central nervous system in
the brain. This communication is responsible for,
amongst others, feelings of appetite and satiety, and
liking and wanting of certain foods.
‘Understanding how our gut microbiota interact
with environmental factors and our own genes.

allows us to assess whether actively manipulating
our microbial balances could help stem the
worldwide increase in metabolic diseases, and
improve mental health’, says Roeselers. The
mechanisms behind host-microbe interactions
are, however, complex. The intestinal microbiota
contain a variety of micro-organisms that not only
interact with the host but also with each other. These
interactions are, in their turn, affected by the host’s
nutrition and lifestyle.
Causal relationships
‘In the past few years the field of host-microbiota
interactions has, worldwide, attracted increasing
attention’, says Roeselers. ‘Progress in the areas of
DNA sequencing and bioinformatics has facilitated
detailed exploration of this promising new area.’
Though spectacular findings have been published,
until now most research findings remain at the
descriptive level. ‘However, we need to establish
causal relationships in order to enable the food
industry to make well-substantiated health claims in
the future’, he stresses.
Establishing causal relationships is only possible
with an interdisciplinary approach and state-of-theart
methods for data integration, stresses Marijana
Radonjic, Research Scientist Systems Biology at
TNO: ‘For instance, the advanced Network Biology
Approach we use allows for mapping the host’s
system components and the causal interactions
between those components at different levels, for
example at a molecular or physiological level.’
The Network Biology Approach can also be
focused on the ‘cross-talks’ between different
organs, in addition to their interaction with the
microbiome. ‘We can then relate these findings to
the health status of the host’, says Radonjic. ‘This
gives us understanding of processes that play a role
in achieving and maintaining optimal health. It also
helps us to identify “hotspots” and biomarkers that
reflect health effects of interventions’.
In addition to a Network Biology Approach, noninvasive,
predictive markers are vital in answering
questions on causal relationships. ‘It is virtually
impossible to study host-microbe interactions
in detail in human volunteers. Studies are timeconsuming
and you cannot easily get inside the
different compartments of the intestines of your
subjects to observe what is happening’, Roeselers
explains. ‘In addition, for an increasing number of
manufacturers, animal experiments are no longer an
ethical option.’
Complementary models
TNO has developed and applied a range of
advanced non-invasive models that closely simulate
processes taking place in the gastrointestinal tract.
These include the TIM-2 system for investigation
of fermentation processes in the large intestine,
the InTESTine model which uses intestinal wall
segments from pigs obtained from the veterinary
faculty of a local university, and the organoid
system.
The “organoids” originate from a spectacular
advance in stem cell research by the Hubrecht
Laboratory in Utrecht. ‘We have used insights from
this research to develop a complex host–microbe
model that very-well represents in vivo situations.
Fig 1
Organoid model Figure caption: A) Schematic
representation of a gut organoid with the lumen
corresponding to the intestinal lumen. Stem cells,
in the crypt base, give rise to transit amplifying cells
that differentiate into the four major epithelial cell
types: enterocytes, goblet cells, enteroendocrine
cells, and Paneth cells. B) Darkfield photograph of
a mouse gut organoid six days post- isolation of the
crypts.
We cultivate and stimulate single intestinal
stem cells to create crypt-like structures with
a recognizable organization of differentiated
cell types’, explains Roeselers. ‘We currently
use organoids from pigs, mice and humans in
studying host-microbiota interactions.’ Using the
organoid model, TNO scientists have been able
to demonstrate that butyrate – a short chain fatty
acid produced by intestinal bacteria – stimulates
the expression of genes in gut epithelial cells that
prevent fat storage and stimulate fat mobilization.
With all three models, data can be obtained within
a relatively short time span compared to human and
animal studies. The models complement each other
and often precede human intervention trials, for
example to optimize study designs.
The TIM-2 model has been an interesting point
of departure for several TNO studies. ‘This system
mimics processes that take place in the lumen of
the large intestine, without the presence of intestinal
cells. It can represent a variety of situations, for
example comparing the intestinal microbiota of
healthy people versus people with intestinal disease
or obesity. TIM-2 allows the taking of samples from.

places that would be unthinkable in humans or
animals’, explains Koen Venema, Project Manager
Gastrointestinal Health at TNO. ‘The samples we
take using TIM-2 are incubated in InTESTine cell
cultures or organoids for further research’, says
Venema.
TIM also enables the investigation of the link
between gut microbiota and mental health. ‘Although
at first this seems far-fetched, the validated in vitro
model allows one to study production of neuroactive
components by the microbiota, such as serotonin,
melatonin, biogenic amines and gamma-amino
butyrate (GABA)’, Venema explains.
Fig 2
Network biology of host-microbiome interactions
Human trial
Recently, TNO conducted a human trial to establish
correlations between the presence of certain gut
bacteria and specific metabolic effects. In this study,
10 male subjects received a high-fat, high-caloric
diet for 4 weeks, resulting in an average weight
gain of 3 kg. At the beginning of the study, and
after 4 weeks, DNA material was isolated from the
gut microbiota in feces and sequenced. Metabolic
health parameters, such as BMI and fatty acid
levels in the blood, were also determined. Univariate
correlation networks were used to examine the
relationship between microbiota composition and
physiological parameters.
The researchers observed diet-induced changes
in Bacteroidetes levels that could be related
to changes in carbohydrate oxidation in the
volunteers’ metabolic system. Changes in levels of
Firmicutes bacteria correlated with changes found
in fat oxidation. The correlations were statistically
significant.
Similar correlations have been observed in studies
with mice. ‘Using the outcomes from the human
trial and the mouse experiments, we have used
TIM-2 to screen for dietary substrates – primarily
prebiotics – to modulate the composition and the
activity of the microbiota from both lean and obese
individuals’ says Venema. The ratio of Firmicutes
and Bacteroidetes levels could be changed by
selecting the appropriate substrates. ‘Surprisingly,
the magnitude of the effect of some of the tested
substrates was different in a microbiota originating
from lean or obese volunteers. For example, apple
pectin and sugar beet pectin lead to a lower energy
extraction by a obese microbiota compared to a lean
microbiota’, he explains.
TIM-2 samples were also incubated with pig
intestinal tissue in the InTESTine model. The
experiments showed that incubations with
samples from the obese microbiota led to an
increased secretion of PYY – a hormone that
suppresses appetite – compared to those of the
“lean” microbiota. ‘Some substrates might have an
appetite suppressing effect in obese people, via
modulation of the microbiota”, says Venema.
European research programs
TNO is involved in a number of European research
initiatives in which host-microbe interactions are
studied. One of them is the NutriTech program
(www.nugo.org/nutritech) that aims to use cuttingedge
analytical technologies and methods to
evaluate the diet-health relationship, quantify the
effect of diet on “phenotypic flexibility” and find
biomarkers for the quantification of health effects of
diet and dietary ingredients.
Within the Nutritech program currently a human
caloric-restriction intervention study is carried
out. Radonjic is coordinator of the program’s
“Integration” work package. ‘The project will provide
an opportunity to further benchmark the Network
Biology Approach for studying host-microbiome
interactions as a powerful mean to infer host health
status, effects of nutrient interventions and find
biomarkers for health’, she says.
Another interesting international research program
is MyNewGut that focuses at the influence of the
microbiome on the hosts’ energy balance and
brain function. Roeselers is coordinating the work
package “Data Integration”. The program will start
by the end of 2013 and will run for five years.
According to the three TNO scientists, the next
five years will be both challenging and rewarding
for research on host-microbe interactions. ‘We have
generated many insights but there remains much
uncharted territory’, says Roeselers. ‘The main
challenge will be to correlate in vivo and in vitro
results and predict what will happen in the host,
following specific change(s) in diet or lifestyle. This
is essential for the development and optimization of
food and pharmaceutical products’, says Venema.
nutraceuticals now 23
‘Using TIM 2, we have been able to predict the
survival rates of probiotics in milk. These outcomes
support our idea to use a similar approach
for predicting survival and growth of intestinal
microbiota.’
Pre- and probiotics
At present, well-substantiated health claims
for food products that modulate the intestinal
microbiota in order to improve health do not exist.
Roeselers expects them to be in evidence within
five years. ‘Prebiotics and probiotics will become
an accepted intervention in a multidisciplinary
approach to countering obesity, via modulating
energy harvest and through control of appetite, and
liking and wanting of foods’, he says. ‘ln addition,
we will know much more about the relationship
between the microbiota and mental health.’
Venema agrees with Roeselers: ‘Our initial focus
will be on modulating brain development and
behavior, but in five years from now, it is likely that
we will be able to influence psychological wellbeing
as well. I believe that the gut microbiota plays
a role in every disease and disorder that you can
think of’. Venema expects major advances will be
made in all aspects of the analysis and detection
of samples, and in correlating the presence of
certain bacterial strains to host responses: ‘This will
definitely contribute to the substantiation of health
claims.’
Microbiota development
The development of the microbiota starts at
birth, when the sterile gastrointestinal tract of the
infant is colonized by vaginal and anal bacteria
from the mother and other micro-organisms in
the environment and the infant’s nutrition. The
colonization process persists during infancy, until,
at age four, children have developed their own
unique, stable microbiota. The composition of this
microbiota can only be changed temporarily, for
example by nutrition. This implies that development
of the microbiota, in the early years of life, can have
a major impact later in life, for example in terms of
being sensitive for developing obesity, or impacting
brain development.
TNO research program
TNO’s work on host-microbe interactions forms
part of the organization’s research strategy for
Food and Health. One of the program’s goals
is to develop generic methods for the shortterm
assessment of the health effects of food
products. The ambition is to establish groundbreaking
methodologies for the substantiation and
assessment of health claims that will be adopted
in the Netherlands and abroad. The organization
collaborates with respected universities and
research institutes in the Netherlands, Europe
and the United States. TNO is acknowledged,
worldwide, as a leader in the fields of systems
biology – with focus on metabolic and inflammatory
health – and in microbiological research.
For more information, please contact edwin.abeln@
tno.nl
References
• Den Besten G, van Eunen K, Groen AK, Venema
K, Reijngoud DJ, Bakker BM. The role of shortchain
fatty acids in the interplay between diet, gut
microbiota and host energy metabolism. J Lipid
Res. 2013 Jul:. [Epub ahead of print].
• Radonjic M, Wielinga PY, Wopereis S, Kelder
T, Goelela VS, Verschuren L, Toet K, Van
Duyvenvoorde W, Van der Werff van der Vat
B, Stroeve JHM, Cnubben N, Kooistra T, Van
Ommen B, Kleemann R. Differential effects of drug
interventions and dietary lifestyle in developing type
2 diabetes and complications: a systems biology
analysis in LDLR-/- mice. PLoS ONE. 2013. Feb.
8(2): e56122. doi:10.1371.
• Kelder T, Conklin BR, Evelo CT, Pico AR. Finding
the right questions: exploratory pathway analysis
to enhance biological discovery in large datasets.
PLoS Biol. 2010. Aug. 8(8): e1000472. doi:10.1371.
• Roeselers G, Bouwman J, Venema K, Montijn
R. The human gastrointestinal microbiota – an
unexplored frontier for pharmaceutical discovery.
Pharmacological Research. 2012. Dec. 66(6):443–
447.
• Roeselers G, Mittge EK, Stephens WZ, Parichy
DM, Cavanaugh CM, Guillemin K, Rawls JF
Evidence for a core gut microbiota in the zebrafish.
The ISME journal, 2011. Oct. 5(10):1595–608.
• Roeselers G, Ponomarenko M, Lukovac S,
Wortelboer HM Ex vivo systems to study host–
microbiota interactions in the gastrointestinal tract.
Best Practice & Research Clinical Gastroenterology,
2013. Apr 27(1):101–113.
• Venema K, van den Abbeele P Experimental
models of the gut microbiome. Best Pract Res Clin
Gastroenterol. 2013. Feb. 27(1):115-26.
• Venema K Role of gut microbiota in the control
of energy and carbohydrate metabolism. Curr Opin
Clin Nutr Metab Care. 2010. Jul. 13(4):432-8
• Wopereis S, Radonjic M, Rubingh CM, van Erk
M, Smilde AK, van Duyvenvoorde W, Cnubben
NH, Kooistra T, van Ommen B, Kleemann R.
Identification of prognostic and diagnostic
biomarkers of glucose intolerance in ApoE3Leiden
mice. PhysiGenomics. 2012. Mar.44(5):293-304.

]]>404Biometrological approaches for efficacy evaluation of beauty supplements and foods-part 2https://www.nutraceuticalsnow.com/articles/2014/04/19/biometrological-approaches-efficacy-evaluation-beauty-supplements-foods-part-2/
Sat, 19 Apr 2014 21:58:18 +0000https://www.nutraceuticalsnow.com/articles/?p=661contact gel is used to ensure uniform signal distribution. The ultrasonic beam is emitted by a piezo-electric ceramic. This beam is partially reflected by the interfaces separating two different ultrasonic impedance media. At a frequency of 7.5 MHz, the zone of exploitable echogenicity is in the hypodermis. This method allows a two dimensional visualization of […]

]]>contact gel is used to ensure uniform signal distribution.
The ultrasonic beam is emitted by a piezo-electric ceramic.
This beam is partially reflected by the interfaces separating
two different ultrasonic impedance media. At a frequency
of 7.5 MHz, the zone of exploitable echogenicity is in the
hypodermis.
This method allows a two dimensional visualization of subcutaneous
fat tissues. It is possible to quantify the effect
of a slimming product by measuring the decrease in the
hypodermis thickness (in mm) (Figure 1).
Three measurements of the hypodermis thickness are
taken (in millimetres): anterior side, posterior side and
lateral side of the thigh. The studied zones are accurately
relocalized at each kinetic times using a laser system.
Acquisition of 3D-pictures using PRIMOS® Body
PRIMOS® Body (Phaseshift Rapid In vivo Measurement
Of Skin) is a system for 3D cutaneous measurement based
on fringe projection that can be done directly in vivo. This
technology consists in calculating a phase image from the
projection of interference fringe images. This image is used
to calculate the altitude of each point.
This instrument was specifically adapted to avoid problems
due to shadows cast when large parts of the body are
being measured. To do this, two beams of light, instead of
one, are cast on the surface to be analyzed and the images
are recorded with two cameras forming a twenty-degree
angle (Figure 2)
The very short acquisition time prevents artefacts being
generated on the surface of the skin.
Calibrating and adjusting mechanisms aligned with
the measurement system ensure the precision of the
technique.
A 3D-picture of 20×30 cm_ is obtained and can be moved
in the 3 dimensions.
The analysis software allows then to reposition, in an
identical way the 3D pictures of each kinetic and to
compare them:
– a color code defines the increase or decrease of volume,
– on the studied zone, differences (in mm) are directly
calculated between profiles (vertical or horizontal)
and highlight the remodelling or slimming effect of the
treatment
Various areas can be studied: stomach, thighs (saddlebag
area), buttocks (Figure 3)
Desinfiltating claims/ Anti-fat nodes
Biometrological evaluation of desinfiltating or anti fat nodes
effects of a food supplement can be performed by:
– centimetric measurements and weight control,
– impedancemetry measurements (above-mentioned),
– measurement of the water retention with high frequency
echography (20 MHz)
– measurement of the dermis density and of the dermohypodermic
junction with high frequency echography (20
MHz)
High frequency echography (20 MHz)
Measurements were realised directly in vivo, using the high
frequency echograph Dermascan C® 2D equipped with a
20 MHz probe. The probe is applied directly to the skin. A
contact gel provides homogeneous diffusion of the signal.
The principle of the measurement is that of the echograph:
an ultrasound beam is emitted by a piezo-electric ceramic.
This beam is partially reflected by the interface separating
two media of different ultrasound impedance.
This method allows the bi-dimensional visualization (mode
B) of the skin, on the epidermis and dermis levels. During
the picture acquisition, the conjunctive tissue (= echogenic)
appears in colour (from yellow to green) whereas fat
inclusions or water (= non-echogenic) appears in black.
*Analysis of water retention
Water retention corresponds to a water filtration superior
to its reabsorption by venous and lymphatic capillaries.
This phenomenon can be quantified by measuring
thickness variations of the dermis thanks to high frequency
echography.
Dermis thickness is measured both at the ankle level and
at the internal part of the forearm.
Water retention Index (WRI) is calculated as
WRI = Dermis thickness at the internal part of the forearm
(mm)
Dermis thickness at the ankle’s level (mm)
In normal subject, WRI > 0.7. It means that skin thickness
of the ankle is superior to the forearm’s one but this
variation do not exceed 30%.
When WRI<0.7, the rise of dermis thickness at the ankle’s
level reflects water infiltration from venous capillaries.
* Analysis of dermis density and dermo-hypodermic
junction
In case of hypertrophied adipocytes, adipose panicles are
bigger. This is translated by a crenate junction between
dermis and hypodermis. A decrease in the linear length of
this dermo-hypodermic junction (in mm) characterizes an
anti-cellulite effect of a treatment (Figure 4). The skin image
obtained is also used to calculate dermis density, which is
inversely proportional to the quantity of fat infiltrated in the
skin.
Conclusion
Until very recently, the efficacy of cosmeceuticals with
slenderizing, desinfiltrating or anti-fat nodes claims was
evaluated by clinical scores, centimetric measurements
and weight control or self-assessment questionnaires.
These last years, news techniques have appeared allowing
to obtain accurate information about skin body contours,
structure or composition, directly in vivo and in a non
invasive way.
The bioelectrical impedancemetry is a method that allows
to estimate the body constituents and to determine the
slimming efficacy (fat mass / meagre mass, impedance)
and draining efficacy (hydric mass) of beauty supplements
and foods. It is an easy, quick and non-invasive technique,
recognised by the medical corps.
Among the different technique of skin imagery, ultrasound
is one of the most widespread. The differences in tissue
echogenic properties allow to get pictures of the skin.
Depending on the power of the probe, these pictures
provide a qualitative (visual) as well as a quantitative
evaluation of the morphology, the thickness of the different
cutaneous layers (dermis or hypodermis) and the nature
of the tissues themselves (density or aspect of the dermohypodermic
junction).
3D-optical measuring systems that allow in vivo surface
analysis, without contact have emerged recently. One of
these techniques uses fringe projection. It permits to obtain
3D representation of various body zones, such as the
thighs, the buttocks or the stomach…
The slenderizing action of cosmeceuticals or cosmetofoods
on these areas can be evaluated objectively, quickly and
without contact. This approach also offers nice pictures,
useful for the marketing services.
Of course, the techniques described above represent a non
exhaustive list. Nonetheless, they are representative of new
approaches that can objectively demonstrate the efficacy
of neutraceuticals, cosmeceuticals or cosmetofoods.
Thanks to such validated methodologies and reliable
clinical trials, the confidence of official institutions and
consumers in the claims performed can be gained.

]]>661Q&A with Capsugel’s Karin Schrootenhttps://www.nutraceuticalsnow.com/articles/2014/04/06/capsugels-qa-karin-schrooten/
Sun, 06 Apr 2014 23:49:50 +0000https://www.nutraceuticalsnow.com/articles/?p=463Q&A with Capsugel’s Karin Schrooten. How has the global nutritional market place changed? Today’s focus on traceability comes at a time when guaranteeing the safety of the global supply chain has never been more difficult. Gone are the days when local raw materials were directly sold to manufacturers, with few intermediate distributors. In the 21st […]

How has the global nutritional market place
changed?
Today’s focus on traceability comes at a time when
guaranteeing the safety of the global supply chain has
never been more difficult. Gone are the days when local
raw materials were directly sold to manufacturers, with
few intermediate distributors. In the 21st century, a true
global supply chain exists – along with the need to source
numerous suppliers. Capsugel maintains close direct
contacts with producers for all key raw materials.
Could you talk about Capsugel’s quality
standards as a leading dosage solutions
provider?
Capsugel has been making innovative capsule dosage
forms for the nutraceutical and pharmaceutical market
for more than 100 years, and we are one of the world’s
leading purchasers of corresponding key raw materials. The
company has long recognized that the quality of its finished
dosage forms strongly depends on the quality of their
constituents. So we have established a robust quality system
for sourcing raw materials and have built an extensive
knowledge base of international regulatory requirements, all
aimed at safeguarding the integrity of our supply chain and
products. We pride ourselves on setting standards for quality
for the industry.
What actions have you taken to ensure quality
of supply and traceability of raw materials?
Over a decade ago, Capsugel established a Capsule
Supplier Selection and Qualification Program to guarantee
that our hard capsules meet the highest standards for quality,
traceability and integrity. This program requires that critical
raw material suppliers undergo an intensive, year-long
selection and qualification process to make sure they meet
the most stringent regulatory and industry standards.
Could you describe what’s involved in your
supplier qualification process?
Our Capsule Supplier Selection and Qualification Program
is a multi-phase process. First, we begin with a preliminary
investigation of the supplier focusing on source selection
both from supply security and liability. Then we assess
the critical issue of whether the supplier’s raw material is
compatible with our manufacturing processes and protocols.
We follow that up with trials of the supplier’s raw material in
industrial-scale protocols to confirm both finished capsule
quality and manufacturing efficiency performance levels.
One of our most critical steps before certifying a raw
material supplier is the onsite audit. Here we make sure
that the supplier’s material meets all applicable standards,
including those established by IPEC, ISO, IFS, BRC or other
applicable quality standards. We verify in-depth process
controls, testing methodologies, documentation control,
personnel qualifications and upstream traceability, including
certifications and sourcing qualifications of the supplier.
Finally, we move to the acceptance phase that formalizes the
technical and commercial requirements and builds evidence
of consistent quality adherence of subsequent industrial
scale deliveries.
Do you continue to monitor suppliers after you
accept them?
Absolutely. Once a supplier has successfully passed our
qualification process, it enters an ongoing evaluation process
that we refer to as our Supplier Performance Management
Capsugel: Setting Standards for Product Integrity in
the Nutraceutical Industry
Recent contamination incidents of food, health and nutrition products have
underlined the importance of safe and traceable raw materials in the health and
nutritional industry. Efforts to tighten regulatory oversight are in place and more
are underway – driven by industry, global regulatory authorities and increasingly,
consumers concerned about the integrity of the food products they purchase.
In fact, a recent survey of 1,500 British consumers regarding food quality
conducted by Mintel in December 2012 and again in March 2013 showed that
consumers rate traceability with increasing importance. Specifically, 14 percent
of consumers surveyed in March 2013 rated the traceability of food and drink as
important compared with only 6 percent in December 2012.
Nutraceuticals Now talks with Capsugel’s Karin Schrooten, Senior Director Global
Quality Operations, about the quality practices the company has established to
protect its global supply chain and ensure product integrity for its customers.
Program. This program is designed to assure supplychain
traceability and finished capsules that fully comply
with regulatory requirements. Importantly, our Supplier
Performance Management Program allows us to maintain
a global network of qualified suppliers with whom we have
established long-term partnerships. This helps to ensure
a safe and uninterrupted supply of raw material. And our
vigilance for quality does not end here. It extends from our
raw materials to manufacturing, packaging and delivery of
finished products to customers.
Further our quality assurance team stays abreast of the
increasingly complex global supply chain and evolving
regulatory quality requirements. That process involves
continuously monitoring industry and governmental
standards, anticipating and rapidly implementing regulatory
changes and participating in membership associations and
working groups.
Standards for chromium in gelatin were
recently amended. What impact did these
changes have on Capsugel’s quality processes?
Actually, Capsugel was unaffected by this issue, primarily
because of the quality control and quality assurance
programs I’ve just described. Our existing gelatin purchase
specifications already included chromium restrictions when
the incident occurred. So this past April, when the United
States Pharmacopeia-National Formulary monograph for
raw pharmaceutical grade gelatin was revised to include
testing for heavy metals, Capsugel had good news for
our customers: we were able to assure them that we were
already in compliance with the new monograph before it was
even issued.
What type of feedback have you received from
EU regulatory authorities regarding your efforts
to ensure product safety?
The recent findings from the European Union (EU) Food and
Veterinary Office’s (FVO) inspection of gelatin manufacturers
in India certainly show that our quality control and quality
assurance programs are achieving their goals. The
inspection was carried out as part of the FVO’s effort to
evaluate compliance with EU standards, both within the
EU and in countries that export to the EU. When the FVO
inspected two of Capsugel’s Indian gelatin suppliers in 2012,
both successfully passed inspection. Moreover, the FVO
recognized Capsugel as an important industry representative
with relevant knowledge when considering future regulatory
changes pertaining to gelatin.
How does Capsugel’s commitment to product
integrity help the nutraceutical marketplace?
We strongly believe that staying ahead of the product
integrity curve makes good business sense – and that
establishing a reputation for marketing safe products is
crucial for the health and nutrition industry in general.
Companies that market dietary supplements need to develop
quality guarantee programs that follow globally established
good manufacturing practices (GMPs) so that consumers can
be confident in the products they buy. Moreover, companies
that act proactively will prevent regulatory violations that may
lead to sanctions. So efforts to assure the integrity of our
products are not only good for Capsugel’s reputation but for

]]>463Barley Balance® Beta-Glucanhttps://www.nutraceuticalsnow.com/articles/2013/11/08/barley-balance-beta-glucan/
Fri, 08 Nov 2013 22:54:46 +0000https://www.nutraceuticalsnow.com/articles/?p=544Barley Balance® Beta-Glucan. Cereal Beta-Glucans from barley and oats are widely associated with an array of healthy benefits, most notably for heart health. Barley and oat have earned official Health Claims in the U.S. and have a similar claim pending in Europe for cholesterol lowering effect. Barley Beta-Glucans have been shown to be potent biological […]

Cereal Beta-Glucans from barley and
oats are widely associated with an
array of healthy benefits, most notably
for heart health. Barley and oat have
earned official Health Claims in the
U.S. and have a similar claim pending
in Europe for cholesterol lowering
effect. Barley Beta-Glucans have been
shown to be potent biological response
modifiers affecting multiple systems
often associated with chronic health
issues. They are especially well suited
to the growing trend of products that
combine strong consumer appeal, with
advanced nutritional profiles and proven
health benefits. Barley Balance® is
highly enriched in Beta-Glucan, all
natural, minimally processed, and is
easy to incorporate in a wide range of
foods and beverages.
Functional Performance
The functional performance of barley
Beta-Glucans begins as these soluble
non-starch polysaccharides form
a viscous triple helix matrix under
hydration, and slow the pace of gastric
flow and uptake. These prebiotic gelling
fibres are non-digestible in the upper
digestive tract and act as a trap for a
portion of the fats, bile acid, simple
sugars and cholesterol precursors in
the diet, sweeping them out of the small
intestine.
As the Beta-Glucan matrix passes from
the ileum into the colon it undergoes
a gentle fermentation by gut bacteria
(bifidobacteria and lactobacillis) that in
turn produces Short Chain Fatty Acids
(SCFAs). While the matrix entrapped
components continue on in the waste
stream, the Beta-Glucan molecules are
largely fermented. These Beta-Glucan
bi-products (SCFAs) provide immune
protection and also stimulate the release
of satiety hormones that message the
brain to stem further food consumption.
Health Claims
Barley Beta-Glucan has earned an
FDA Health Claim in the U.S. for
cholesterol reduction and lowering
risks of developing coronary heart
disease (2005). In 2009, a Claim was
submitted in the E.U. The EFSA Article
13.1 Scientific Opinion (2009) states
to the European Commission that:
“Regular consumption of Beta-Glucans
contributes to maintenance of normal
blood cholesterol concentrations.” The
US FDA summarized its findings as
follows: “Scientific evidence indicates
that including barley in a healthy diet
can help reduce the risk of coronary
heart disease by lowering LDL and
total cholesterol levels” (2006). Barley
Balance® Beta-Glucan meets the
requirements for claims when used in
the required amounts in products.
Applications
Enriched barley Beta-Glucans can
be used in a wide array of foods,
beverages and dietary supplements
to add both healthy benefits and
technical advantages. For example,
Barley Balance® with 30% Beta-
Glucan is typically added at 2.5 grams
or more per serving to reach the base
level required (0.75 g of Beta-Glucan)
for health claims. In addition, it may
add water binding, texture, structure,
fibre, and viscosity along with neutral
flavouring and colouring to the product.
Beta-Glucans from Barley Balance®
are now found in commercial products
in almost every food and beverage
category. The largest numbers are in
baked goods, ranging from breads, to
bars, to cookies and biscuits. Another
popular category is in pasta products
and pizzas. Healthy beverages in both
liquid and dry mix form, especially
with fruit and/or dairy bases are fast
growing. Cereals and snack foods are
natural applications, and this material is
excellent in extrusions. Dairy products
also provide a good combination and
a rising focus. Meat products, sauces,
puddings and other specialty areas
Barley
Balance®
Beta-Glucan
Barley Balance®
Beta-Glucan
Naturally enriched,
clinically tested
performance, ideal fit
for the emerging wave
of functional food and
beverage innovations.
show promise as healthier offerings. And, of course, these
Beta-Glucans are applied in an array of dietary supplements.
Barley Beta-Glucans are off-white in colour and have a very
bland flavour profile, traits that make them easy to use. This is
in contrast to other Beta-Glucans where flavour and/or colour
issues can be an obstacle to formulation success. Even where
technical challenges to using Barley Balance® arise in a
specific application, simple resolutions have been achieved in
nearly every case.
Strong Evidence for Efficacy
Barley Beta-Glucans have been thoroughly tested in more than
100 clinical trials and scientific studies that have focused on
cholesterol reduction, on glycemic index and blood glucose
effects, on satiety and weight reduction and on immune
protection.
New studies focusing on satiety and weight management and
on glycemic response have added to our overall knowledge
about effects in the body.
Satiety and Weight Control
Recent research has revealed a new and important connection
between barley Beta-Glucan and satiety hormones that signal
the brain to suppress appetite. As barley Beta-Glucan is
fermented by healthy bacteria SCFAs are produced and attach
to SCFA receptors on enteroendicrine L cells. This stimulates
release of certain hormones (Peptide YY, GLP-1) that act on the
hunger/satiety control center in the brain and lead to appetite
curbs. At the same time, circulating levels of the hunger
hormone ghrelin are diminished.
In a study by Vitaglione, et. al., at U Napoli (IT) with 14 adult
subjects a significantly higher reduction of hunger and an
increase in satiety was reported in consumption of bread
containing 3% barley Beta-Glucan as compared to control.
Subjects consuming barley Beta-Glucan had plasma ghrelin
levels that were 23% lower and peptide YY levels that were
16% higher than control. And glucose response was lowered in
subjects consuming the Beta-Glucan bread.
A similar result on appetite was found in another study by
Vitaglione, et.al., at U Napoli (IT) with 5.2% of Beta-Glucan in a
snack trial.
In addition to these hormonal effects on appetite regulation,
barley Beta-Glucan matrices slow the rate of gastric uptake,
inhibit some simple sugars and fats from absorption and
contribute to fullness. These complimentary actions can
increase the overall impact on satiety and weight management.
Glycemic Response
Barley Balance® begins with a very low Glycemic Index (GI) of
less than 30, putting it among the very best food materials on
that measure. In recent study, conducted at Oxford Brookes
University (UK) 8 subjects (ages 26-50) with BMI <30 kg/m2 in
a randomized crossover trial consuming whole wheat chapattis
(flat bread) with and without added Beta-Glucan. When
consuming 4 grams of Barley Balance® had a dramatic 44%
reduction in glycemic response compared to a whole wheat
control.
In a second study at the Functional Food Centre at Oxford
Brookes, the effect of Barley Balance® Beta-Glucans in
chapattis on the breakdown of starch during in vitro digestion
was analyzed. This showed that Rapidly Digested Starch (RDS,
the primary source of post-prandial glycemic response) was
reduced from 236.2 mg/g (control) to 166.8 mg/g (29.4%) with
the addition of 4 grams of Beta-Glucan, while Slowly Digested
Starch (SDS, associated with a longer glycemic balance) was
increased by from 55.8 mg/g (control) to 95.9 mg/g (171%).
The influence of Beta-Glucans on the type and timing of starch
digestion significantly reduces glycemic response.
Cholesterol and Heart Health
Barley Beta-Glucans carry a long list of studies showing
significant reduction in key risk factors for heart disease. In a
2009 meta-analysis of 8 randomized controlled clinical studies
of barley soluble fiber and blood lipids, Talati found significant
reductions in total cholesterol (mean -13.38 mg/dl), LDL
cholesterol (mean -10.02 mg/dl) and triglycerides (mean 11.83
mg/dl).
Two studies at USDA labs in the U.S. by Kay Behall were
central to the initial Health Claim (U.S. FDA 2005). The first
study found that 3 grams of barley Beta-Glucan lowered LDL
cholesterol by 17% in a group of 18 men, while the second
study found a 14% reduction at 3 grams per day in a group of
25 women and men.
In a recent trial in Japan using the barley fiber (unprocessed)
in Barley Balance® Shimizu reported reductions of 8.2% in
total cholesterol, and 7.4% in LDL cholesterol in 44 men in
a 12 week randomized trial, using rice as the control. He
also reported loss of body fat on the barley Beta-Glucan rich
diet. Another trial conducted at the University of Minnesota
(U.S.) with 60 mixed adults where subjects consuming 4 (75g)
wheat bran muffins containing barley Beta-Glucan (6 grams/
day) showed an 8.2% reduction in LDL cholesterol compared
to the wheat bran muffin control. The subjects also reported
significantly increased satiety and recorded weight loss on the
barley Beta-Glucan diet.
Conclusion
Barley Balance® Beta-Glucans have solid record in clinical
trials for both traditional and emerging health benefits. The
success shown in trials to reduce blood lipids, key risk factors
in heart disease has been reconfirmed by recent studies.
Strong evidence has emerged regarding their ability of these
Beta-Glucans to modulate blood sugar and glycemic cycles.
Recently new scientific evidence has established a direct link
between the fermentation of barley Beta-Glucans and the
release of hormones that suppress appetite (satiety). This is an
important finding for advancing weight control via the diet.
Barley Balance® has achieved a broad array of applications in
commercial products.
Barley Balance® is a product of PolyCell Technologies (USA)
(www.poly-cell.com) and is distributed in Europe by DKSH
(www.dksh.com/performancematerials).

KANTVIK, Finland, Oct. 23, 2013 — DuPont Nutrition & Health
welcomes new clinical evidence on the impact of DuPont™
Danisco® HOWARU® Protect probiotics in helping to maintain
respiratory health for healthy adults. Investigated in a joint clinical
study by Australian research institutes, two probiotic formulations
were seen to reduce the risk of and delay the onset of respiratory
illness, and to improve training load during physical exercise.
The study titled, “Probiotic supplementation for respiratory
and gastrointestinal illness symptoms in healthy physically
active individuals,” was just published in Clinical Nutrition, the
official journal of the European Society for Clinical Nutrition and
Metabolism. It is available online at: www.clinicalnutritionjournal.
com (publication), www.clinicalnutritionjournal.com/article/S0261-
5614(13)00261-6/fulltext (article).
Gold Standard Trial
Scientists from Griffith University conducted the randomized,
double-blind, placebo controlled clinical trial in cooperation
with the Australian Institute of Sport and other collaborating
institutions. The 465 trial subjects were split into three groups,
each receiving a daily dose of HOWARU® Protect Adult,
HOWARU® Protect Sport or a placebo. All subjects were healthy
adults who exercised for at least 30 minutes, three times per
week.
Risk of Cold-Like Symptoms Reduced 27 Per cent
Daily supplementation with Bifidobacterium animalis subsp. lactis
Bl-04TM – known commercially as HOWARU® Protect Adult –
produced the most notable result. In the healthy men and women
who consumed a daily dose over the five-month study period, the
risk of upper respiratory tract illness (URTI) was reduced by 27 per
cent.
The results also indicate that Bl-04™ supports respiratory
health, with trial subjects remaining free of upper respiratory
symptoms for several weeks longer, on average, than those in the
placebo group.
“A significant delay in the onset of symptoms indicates that
this probiotic strain may help active adults stay healthy longer,”
said Professor Allan Cripps, pro-vice chancellor, Health at Griffith
University and the principal scientist of the study.
Increased Physical Activity
A tendency toward reduced respiratory illness episodes and
significant delay in the onset of symptoms also was observed
among subjects who received the other probiotic formulation –
Bifidobacterium animalis subsp. lactis Bi-07TM and Lactobacillus
acidophilus NCFM®, available from DuPont as HOWARU® Protect
Sport. The most notable finding in this group, however, was a
significantly higher level of physical activity, possibly due to the
delayed time to symptoms.
“It is a known fact that physical activity is reduced or may
even stop when people are feeling the effects of respiratory
symptoms. So, these findings are important, particularly for those
who engage in competitive sports and need to maintain fitness,”
said Professor David Pyne, senior physiologist at the Australian
Institute of Sport and lead investigator of the study.
“These results reinforce our existing documentation on probiotic
solutions for immune health and open new opportunities for the
HOWARU® Protect range,” said Didier Carcano, health platform
leader, DuPont Nutrition & Health.
DuPont™ Danisco® is the brand for a range of ingredients
that help provide enhanced bioprotection, an improved
nutritional profile, and better taste and texture with greater cost
efficiency and lower environmental impact, meeting the needs
of manufacturers of food and beverages, dietary supplements
and pet food. Through the work of the global network of food
scientists and technologists in DuPont, the Danisco® range is
supported by a uniquely broad spectrum of know-how across
applications and processing. For more information on DuPont™
Danisco®, go to: www.danisco.com.
DuPont Nutrition & Health addresses the world’s challenges
in food by offering a wide range of sustainable, bio-based
ingredients and advanced microbial diagnostic solutions to
provide safer, healthier and more nutritious food. Through close
collaboration with customers, DuPont combines knowledge and
experience with a passion for innovation to deliver unparalleled
customer value to the marketplace.
DuPont (NYSE: DD) has been bringing world-class science and
engineering to the global marketplace in the form of innovative
products, materials, and services since 1802. The company
believes that by collaborating with customers, governments,
NGOs and thought leaders, we can help find solutions to
such global challenges as providing enough healthy food for
people everywhere, decreasing dependence on fossil fuels, and
protecting life and the environment. For additional information
about DuPont and its commitment to inclusive innovation, please
visit www.dupont.com.

]]>536VERISOL® significantly improves skin elasticity and reduces wrinkleshttps://www.nutraceuticalsnow.com/articles/2013/11/07/verisol-significantly-improves-skin-elasticity-reduces-wrinkles/
Thu, 07 Nov 2013 23:21:13 +0000https://www.nutraceuticalsnow.com/articles/?p=534VERISOL® significantly improves skin elasticity and reduces wrinkles. As human skin mirrors health and vitality like no other organ, care is of paramount importance. While topical cosmetics only reach the outer layers of the skin, the epidermis, nutricosmetics support the subjacent dermis and work from the inside out. Since beauty and ageing is an important […]

As human skin mirrors health and vitality like no other organ, care is of paramount importance. While topical cosmetics only
reach the outer layers of the skin, the epidermis, nutricosmetics support the subjacent dermis and work from the inside out.
Since beauty and ageing is an important issue for women aged 40 plus, such beauty-from-within concepts are creating new
opportunities in the fast-growing nutricosmetics market. According to Global Industry Analysts, the worldwide nutricosmetics
market will reach $4.24 billion by 2017 . Thus, GELITA’s innovative VERISOL® ingredient for beauty-from-within applications
holds huge potential – especially for targeting female consumers who place great emphasis on their appearance. The product
comprises pure, natural collagen peptides which have been specifically developed to provide the highest possible efficacy in
human skin. In Japan – a leader in the field of beauty care – foods containing collagen are already well established. This trend is
also expected to spread quickly in Europe and the USA.
VERISOL® significantly improves skin
elasticity and reduces wrinkles
48 nutraceuticals now
A long-lasting way to combat the signs of
ageing
In the human body, collagen accounts for 30 per cent of total
protein and represents 80 per cent of the dry mass of the skin.
Primarily located in connective tissue, it is responsible for
giving the dermis its firm structure. During the ageing process,
however, the skin suffers a loss of moisture and becomes
increasingly dry. From the age of 30, the performance of
fibroblasts and thus collagen synthesis is reduced, and
this intensifies after the menopause. Because of this, the
dermis becomes thinner every day; the connective tissue
loses its firmness and elasticity, and wrinkles and sagging
occur. VERISOL® can slow down this loss and remarkably
improve the skin’s moisture content. The special amino acid
composition of its collagen peptides enables VERISOL® to
stimulate the fibroblasts in the dermis. This substantially
increases synthesis of collagen, elastin and proteoglycans,
all of which are essential for providing elasticity. As a result,
the epidermis is supported from beneath and skin sagging is
prevented.
While topical beauty products reduce wrinkles only
With natural colagen peptides, VERISOL® reduces wrinkles and
improves elasticity for a long lasting rejuvenated appearance.

temporarily and conceal the signs of ageing merely for a while,
VERISOL® contributes to lasting rejuvenated skin by decelerating
wrinkle formation. Taking the ingredient regularly makes the skin
more elastic and means fewer wrinkles.
Backed by science
A new Study proving the efficacy of VERISOL® Collagen
Peptides on the Improvement of Human Skin Physiology have
just been published
VERISOL® Bioactive Collagen Peptides® are significantly
improving skin conditions such as elasticity and wrinkles. The
first of two new clinical studies proving the effect of VERISOL® on
skin elasticity has now been published. This is another important
milestone for the development and marketing of natural products
such as nutricosmetics which help to improve quality of life and
it perfectly fits to the GELITA philosophy to substantiate product
claims on solid science.
This research was designed to study the effectiveness of
these specific VERISOL® collagen peptides on skin biophysical
parameters related to cutaneous aging. In a double-blind,
placebo-controlled trial, 69 women aged 35-55 years were
randomized to receive 2.5 g or 5.0 g of VERISOL® or placebo
once daily for 8 weeks, with 23 subjects included in each
treatment group.
Skin elasticity, skin moisture, trans epidermal water loss and
skin roughness were objectively measured before ingesting the
first product (tO) and after 4 (tl) and once more at 8 weeks (t2)
of regular intake. Skin elasticity, which was of primary interest,
was also assessed at follow-up 4 weeks after the last intake of
VERISOL® (t3, 4-week regression phase).
At the conclusion of the study, skin elasticity in both VERISOL®
dosage groups showed a statistically significant improvement
in comparison to the placebo group. After 4 weeks of follow-up
treatment, a statistically significant higher skin elasticity level was
determined in elderly women.
With regard to skin moisture and skin evaporation, a positive
influence of the collagen peptide treatment could be observed in
a subgroup analysis.
The study was conducted by the Department of Dermatology,
University of Kiel, the CRI (Collagen Research Institute), Kiel,
the Skin Investigation and Technology, Hamburg, Germany and
the Department of Cell and Developmental Biology, Institute of
Biomedical Sciences, University of São Paulo, Brazil. Published
in Skin Pharmacology and Physiology, August 14, 2013
Recently, a second clinical study evaluating the reduction of
wrinkles with VERISOL® was completed. This study also shows
convincing results and has been accepted for publication.
Women trust collagen
Besides its scientifically proven efficacy, VERISOL® is also
completely safe. It is exceedingly well tolerated and no adverse
reactions have been noted. This fact is also reflected in a
consumer research : A total of 500 women aged 25 to 65 years
were interviewed in Germany, Spain and the USA about their
perceptions and acceptance of the natural ingredient VERISOL®
and products containing it. VERISOL® and its effects were
presented in the form of neutral verbal statements. The survey
found that more than 80 per cent of the participants associated
collagen with beauty, specifically in relation to connective tissue
and elasticity. In general, most of the interviewees considered
a beauty-from-within concept based on VERISOL® to be
trustworthy and more effective than topical applications. The
majority of the women were familiar with the term “collagen”,
positively associating it with anti-ageing and perceiving it to be
natural.
Furthermore, the women interviewed had clear ideas about the
ideal application forms of such nutricosmetics: The ingredients
should be easy to consume, readily absorbed by the body
and neutral in taste and odour. VERISOL® Bioactive Collagen
Peptides® fulfil all of these requirements, having been specifically
developed for beauty-from-within applications.
Regulatory situation after EFSA feedback
As a result of the EFSA Health Claim discussions around
VERISOL®, EFSA clarified the parameters necessary for a
skin health claim for the first time. According to EFSA, an
improvement in skin function needs to be shown which could e.g.
be a skin barrier function. EFSA as well clarified, that elasticity
and wrinkle reduction are not classified as skin functions.
Wrinkle reduction and elasticity increase can be addressed
without health claim, as a significant positive effect with 2,5 g
VERISOL® is documented in peer-reviewed publications .
Therefore no EFSA Health Claim for beauty-from-within claims
with VERISOL® is necessary.
Almost unlimited application forms
The manufacturing process ensures that VERISOL® is highly
soluble and almost neutral in taste. Hence, it can easily be
incorporated into various types of liquid and solid functional food
applications or nutricosmetics without compromising the sensory
profile – from collagen water and concentrated ready-to-consume
liquid shots to tablets, capsules and flavoured powder mixes.
Even luxury foodstuffs such as coffee drinks and chocolate can
be enriched with natural collagen peptides, allowing for beauty
care with a touch of great-tasting indulgence.
As VERISOL® peptides are hydrolyzed to a specific short
peptide length, they are easily digestible as well as highly
bioavailable. Moreover, they are free from fat, cholesterol,
carbohydrates as well as gluten and perfectly suited for use in
non-allergenic foods. The nutricosmetics concept is also free
from E-numbers, making it ideal for the development of clean
label products, too.
1Global Industry Analysts (GIA) „Nutricosmetics: A Global
Strategic Business Report” (September 2011)
2Institut für Zielgruppenforschung (IfZ) „Beauty from within –
Qualitative & Quantitative Market Research“ (2011)
3Claims that do not qualify as a health claim or a nutritional claim
within the scope of Regulation No. 1924/2006 will be measured
along the general rules. Those are laid down in Article 2 of the
Directive 2000/13/EC relating to the labeling, presentation and
advertising of food stuffs and the respective national rules. The
rules say that the labeling and marketing of a food must not be
misleading particularly by attributing to the food stuff effects
or properties which it does not possess and which are not
scientifically substantiated.
This assessment may vary due to different view-point of
national authorities and perception of said claim in respective
EU languages and should be confirmed according to national legislation

Almonds offer a variety of nutritional benefits. A
1-ounce (28.35 g) serving of almonds contains 6
grams of protein, 3.5 grams of dietary fiber, 76
milligrams of calcium. All values deliver more
nutritional benefit than other tree nut. Almonds are
an excellent source of Vitamin E, providing 35% of
the recommended Daily Value. Although a serving
of almonds contains 14 grams of fat, the majority
(9 grams) is monounsaturated fat.1
Consumer interest in healthy snacking has
increased in recent years. Fortunately, there have
been several scientific studies conducted linking
almonds to health benefits. The Almond Board of
California has been instrumental in delivering the
message of almond benefits.
CARDIOVASCULAR HEALTH:
Almonds are high in monounsaturated fats, which have been
associated with reduced risk of heart disease. Clinical studies
have found that almonds consumed regularly as part of a
diet low in saturated fat can help maintain healthy cholesterol
levels. Almonds (nuts) are one of a handful of qualified health
claims allowed in the United States. The claim states: “Scientific
evidence suggests but does not prove that eating 1.5 ounces
per day of most nuts, such as almonds, as part of a diet low
in saturated fat and cholesterol may reduce the risk of heart
disease.” Almonds are a healthy snack and when incorporated
into a healthy, balanced diet, the benefits are maximized. The
ability of almonds to reduce the risk of heart disease may also
be somewhat due to the antioxidant action of vitamin E in the
almonds in addition to the LDL-lowering effect of almonds’
monounsaturated fats.2 According to the Mayo Clinic, “studies
show that eating foods rich in monounsaturated fats (MUFAs)
improves blood cholesterol levels, which can decrease your risk
of heart disease. Research also shows that MUFAs may benefit
insulin levels and blood sugar control, which can be especially
helpful if you have type 2 diabetes.” 3
DIABETES:
Almonds have a positive impact on factors related to diabetes.
Reducing after-meal increases in blood sugar helps protect
against diabetes and cardiovascular disease. Almonds appear
to not only decrease after-meal increases in blood sugar, but
also supply antioxidants to clean up the smaller amounts of free
radicals.4
WEIGHT CONTROL:
Including raw almonds as part of a healthy diet may help prevent
weight gain. Almonds contain three grams of dietary fiber of
which 0.5 g is soluble fiber.1 Several studies have found that
nuts, including almonds, can play a role in weight maintenance.
Almonds are a high satiety food that are slowly metabolized by
the body due to relatively high fiber content. The fat and protein in
almonds promote satisfaction as well.5
ANTIOXIDANTS:
Scientists have determined the concentrations of antioxidants
(phenols, flavonoids, and phenolic acids) in almond skins and
almond kernels using high-performance liquid chromatography
(HPLC)/electrochemical detection, UV detection, and mass
spectrometry. They found that almonds contain flavonoids and
phenolics in their skins comparable to fruits and vegetables that
are well known for high antioxidant levels. The study authors
concluded that a one-ounce serving of almonds contains a similar
amount of total polyphenols as one cup of green tea and cup of
steamed broccoli.6
LOWER IN CALORIES THAN ORIGINALLY
THOUGHT:
A 2012 study published in the American Journal of Clinical
Nutrition found that almonds may have fewer calories than
originally thought. The objective of the study was to compare
energy value of almonds in the human diet to values determined
by the Atwater factors. The study concluded that energy content
of almonds in the human diet was 129 calories per 28 g serving,
much lower than the 170 g per serving calculation from the
Atwater factors.7
ALMONDS – A VERSATILE INGREDIENT
The numerous health benefits associated with almonds combined
with the wide array of forms that almonds are available make them
the perfect ingredient for numerous applications.
Offerings of flavors add innovation to the market. Whether
whole, sliced, slivered or diced, almonds can carry a flavor profile
when used as a primary ingredient. The versatility of almonds
comes through because of the breadth of flavor possibilities
available for almonds.8
Almonds are well suited to a wide array of applications with the
addition of texture and visual appeal to food products. Almonds
lend themselves to both sweet and savory applications. Available
in an array of forms: whole, sliced, diced, slivered, flour, natural,
blanched, paste, butter. There is an almond form suitable for any
imaginable application.
Almonds:
A Healthy Snack and
Ingredient Option
By Jennifer Eastman
Senior Food Scientist
Blue Diamond Almonds
nutraceuticals.

Confections – The versatility of almonds is able to stand
out in the confectionery industry. Whole almond tend to be
used in either chocolate bars or panned candy products such
as an almond with a flavored, hard candy coating or sugar
coating. Sliced and diced almonds would typically be found in
bars or enrobed products and almond paste or almond butter
can be used as a base for a filling or as a stand-alone filling
for chocolates. Almonds fit very nicely into today’s trends in
confectionery. Research indicates that consumers want to
be able to justify a chocolate indulgence. Almonds can add
texture and enhance nutrition when used as an ingredient in
chocolates.8
Baked Goods – Almonds make baked goods pop. From
bear claws to cookies to cakes and pies, almonds are the most
popular tree nut utilized in bakery products. Almond flour is
often utilized in gluten free baking applications, as a blend of
other ingredients such as rice flour, tapioca starch and potato
starch to substitute for wheat flour.
Cereal – Almonds outscore other nuts on two key attributes
consumers say they are looking for when choosing breakfast
products: “is tasty and nutritious” and “fills me up until
lunch.”9 The form of almond utilized in cereals depends on
the bulk density of the cereal. For example, the best form for
flaked cereal is almond slices whereas for granular type cereals
diced almonds would function best. Slivered almonds make an
interesting inclusion in cereals as well.
Granola and Nutritional Bars – Almonds offer an excellent
texture and visual enhancement to food bars.
Snacks – Almonds are an attractive snacking option to due
to their health benefits. Almonds can be a standalone snack, or
used in trail mix and clusters.
Ice Cream – Almonds and ice cream are a classic
combination.
Yogurt – Almonds have recently found their way into the
yogurt aisle as a stir-in to enhance the textural attributes of
yogurt and increase a products premium presentation.
Prepared Foods – Almonds can be utilized in many prepared
food applications. Examples include sprinkling on green beans,
as a coating for chicken and fish and toppers for pasta and
salads.
The healthy benefits of almonds make them an excellent
choice for snacking on their own as well as using them in the
formulation of food products to make them more enticing to
consumers from both visual and nutritional standpoints.
Works Cited
1. USDA National Nutrient Database for Standard Reference,
Release 26, 2013.
2. Berryman CE; Preston AG; Karmally W; et al. Effects of
almond consumption on the reduction of LDL-cholesterol:
a discussion of potential mechanisms and future research
directions. Nutrition Reviews. 69 (4): 171-185.
3. “Nutrition and Healthy Eating.” By Mayo Clinic staff.
“MayoClinic.com.” Accessed October 3, 2013.
4. Jenkins DJ and Kendall CW. Possible benefit of nuts in
Type 2 diabetes. Journal of Nutrition. 138(9): 17525-17565.
5. Mattes RD and Dreher ML. Nuts and healthy body weight
maintenance mechanisms. Asia Pacific Journal of Clinical
Nutrition. 2010; 19(1):137-41.
6. Milbury PE, Chen C, Dolnkowski G, Blumberg J.
Determination of Flavonoids and Phenolics and their Distribution
in Almonds. J. Agric. Food Chem. 2006, 54,5027-5023.
7. Novotny JA; Gebauer SK; Baer DJ. Discrepancy between
the Atwater factor predicted and empirically measured energy
values of almonds in Human Diets. The American Journal of
Clinical Nutrition. 96(2): 296-301.
8. “Snacking drives nut-based confections.” Schuul, CZ.
“CandyIndustry.com.” Accessed October 2, 2013.
9. Healthy Men Ingredient Why and Jane Ingredient Why.
Sterling-Rice Group. 2010

Inadequate calcium intake can lead to decreased bone
mineral density, which can increase the risk of bone fractures.
Supplemental calcium promotes bone mineral density and
strength and can prevent osteoporosis (i.e., porous bones),
particularly in elderly and postmenopausal women.1, 2 However,
recent scientific evidence suggests that elevated calcium
consumption accelerates calcium deposits in blood vessel
walls and soft tissues, which may raise the risk for heart
disease3-8 (see Table 1-2 and Figure 1).
In contrast, vitamin K2 has been shown to prevent arterial
calcification and arterial stiffening9, 10, which means increased
vitamin K2 amounts in the body could be a means of lowering
calcium-associated health risks. With the human diet lacking
vitamin K2, taking vitamin K2 supplements is one way to secure
adequate intake. By striking the right balance between calcium
and vitamin K2 intake, it may be possible to fight osteoporosis
and at the same time prevent the calcification and stiffening of
the arteries. A new clinical study pending publication with vitamin
K2 supplementation showed an improvement in arterial elasticity
and regression in age-related arterial stiffening (data pending
publication).50 Most important, vitamin K2 could optimize calcium
utilization in the body preventing any potential negative health
impacts associated with increased calcium intake.
Approximately 43% of the U.S. population and 70% of older
women regularly take calcium supplements.11, 12 Calcium
supplementation is supported by several studies backing its
benefits for bone health and osteoporosis prevention, as well as for
overall health (see Table 1).
WHAT IS VITAMIN K2
Eighty-four years ago while investigating the effects of a low-fat diet
fed to chickens, Danish scientist Henrik Dam discovered vitamin K.
He found that bleeding tendencies in chickens could be prevented
when a regular fat diet was restored and vitamin K was added to
their diet. From this point forward, vitamin K became known as
Vitamin K2 and the calcium connection

the coagulation vitamin – the “K” coming from the German word
“Koagulation” (see Table 3).29
Later it was found that this fat-soluble compound needed for
blood clotting exists in two forms: phylloquinone (vitamin K1) and
menaquinone (vitamin K2) (see Figure 2).30 Vitamin K1 is made in
plants and algae – green leafy vegetables are a particularly rich
source of it. On the other hand, bacteria generate vitamin K2,
which can also be found in meat, dairy, eggs and fermented foods
such as cheese, yogurt and natto (a Japanese dish of fermented
soybeans).31, 32
Even though the side chains of isoprenoid units of vitamin K differ
in length from 1 to 14 repeats, they are all used by the enzyme
γ-glutamate carboxylase to activate a specific set of proteins,
including proteins involved in blood coagulation, bone formation
and inhibition of soft tissue calcification. Vitamin K (K1 and K2)
is essential in maintaining blood homeostasis and optimal bone
and heart health through the role it plays in inducing calcium use
by proteins. Vitamin K, particularly vitamin K2, is essential for
calcium utilization, helping build strong bones and inhibit arterial
calcification.
ACHIEVING OPTIMAL BONE HEALTH
Bone structure is secured by two type of cells – osteoblasts
which build bones and osteoclasts which remodel bones (see
Figure 2). Osteoblasts produce the protein osteocalcin, which
needs to be activated by vitamin K2 to bind calcium to the
bone’s mineral matrix, thereby strengthening the skeleton

If there is a lack of vitamin K2 over a long period of time, then
calcium will not be integrated into the bone and poor bone quality
will result. Populations that consume enough vitamin K2 have
stronger, healthier bones. The Western diet, however, does not
contain sufficient vitamin K2 leaving many people vitamin K2-
deficient.34, 35
Children in particular need more vitamin K2 since they have a
much higher bone metabolism than adults. From the late 20s to
mid-30s peak bone mass is reached, after which bone mineral
content slowly diminishes. Thus, the higher the peak bone mass
attained at a younger age, the longer the bone mass can be
preserved (see Figure 3).
Population-based studies and clinical trials have linked higher
blood vitamin K2 concentrations to stronger bones. Further,
studies in adults have revealed that vitamin K2 supplementation
helps promote bone health and maintain bone mineral density.36-38
A study in children also showed that improving vitamin K2 intake
over a two-year period led to stronger and denser bones.39
The recent double-blind, randomized clinical trial
investigated the effect of supplemental MK-7 (MenaQ7®)
over three years in a group of 244 post-menopausal Dutch
women.49 Researchers found that a daily dose of 180 mcg
was enough to improve bone mineral density, bone strength
and cardiovascular health. They also showed that achieving a
clinically relevant improvement required at least two years of
supplementation.
THE HEART HEALTH
Adequate intake of vitamin K2 has been shown to lower
the risk of vascular damage because it activates Matrix Gla
Protein (MGP), which inhibits calcium from depositing in the
vessel walls (arterial calcification).
Hence, calcium is available for other multiple roles in the body,
leaving the arteries healthy and flexible.43 However, vitamin K
deficiency results in inadequate activation of MGP, which
greatly impairs the calcium removal process and increases the
risk of blood vessel calcification.44 Since this process occurs in
the vessel wall, it leads to the wall thickening via calcified plaques
(i.e., typical atherosclerosis progression), which is associated with
higher risk of cardiovascular events.
The population-based Rotterdam study evaluated 4807 healthy
men and women over age 55 and the relationship between dietary
intake of vitamin K and aortic calcification, heart disease and allcause
mortality.10 The study revealed that high dietary intake of
vitamin K2 (at least 32 mcg per day) and not vitamin K1, reduced
arterial calcification by 50%, cardiovascular death by 50%, and
all-cause mortality by 25% (see Figure 4).
These findings were supported by another population-based
study with 16,000 healthy women (aged 49-70) from the Prospect-
EPIC cohort population.45
After eight years, the data showed that high intake of
natural vitamin K2, but not vitamin K1, helps protect against
cardiovascular events; for every 10 mcg of vitamin K2 (in the forms
of MK-7, MK-8 and MK-9) consumed, the risk of coronary heart
disease was reduced by 9%. A study on 564 post-menopausal
women also revealed that vitamin K2 intake decreases coronary
calcification, whereas vitamin K1 does not.9
A study pending publication on 244 postmenopausal women
supplemented with 180 mcg of vitamin K2 as MK-7 actually
showed a significant improvement in cardiovascular health as
measured by ultra-sound and pulse-wave velocity, which are
recognized standard measurements for cardiovascular health. In
this trial, carotid artery distensibility (i.e., elasticity) – the ability for
a blood vessel to stretch or dilate – was significantly improved
over a three- year period as compared to the placebo group. Also,
pulse-wave velocity was significantly decreased in the vitamin
K2 (MK-7) group, but not the placebo group, demonstrating an
increase in the elasticity and reduction in age-related arterial
stiffening.5
KEEP THE CALCIUM …JUST ADD VITAMIN K2
The studies presented in Table 3 illustrate that high calcium
consumption helps strengthen the skeleton but at the same
time may increase the risk of heart disease due to arterial
calcification.3-8, 16
Dysfunctional calcium-regulatory proteins such as MGP
correlate with the development of arterial calcification. To render
these proteins active, a sufficient amount of vitamin K2 has to be
present in the body.46 If at least 32 mcg of vitamin K2 is present
in the diet, then the risk for blood vessel calcification and heart
problems is significantly lowered10 and elasticity of the vessel wall
is increased.47 On the contrary, if less vitamin K2 is present in the
diet, then cardiovascular problems may arise.
In general, the typical Western diet contains insufficient amounts
of vitamin K2 to adequately activate MGP, which means about
30% of vitamin K2-activated proteins remain inactive. This amount
only increases with age.
Vitamin K, especially as vitamin K2, is nearly non-existent in

“junk” food, and even in a healthy Western diet. The only exception
seems to be the Japanese diet, particularly in the portion of the
population consuming high quantities of vitamin k-rich foods, such
as natto (see Figure 5).
It appears that suboptimal vitamin K2 levels in the body may
disadvantage the vitamin K2-dependent activation of specific
proteins. If these proteins cannot perform their function by keeping
calcium in the bones and preventing calcium deposits in soft
tissues (e.g. arterial walls) during situations of increased calcium
intake, then general health – and in particular cardiovascular health
– may suffer due to an inefficient and misdirected utilization of
calcium in the body.
CONCLUSION
Dietary calcium is linked to many benefits, especially bone health.
This is why recommended daily intakes for calcium have been
established. Because diets often fall short of these guidelines, in
particular in individuals with higher needs (e.g. children, the elderly
and postmenopausal women), dietary supplementation can help
address the body’s demands. Although the study outcomes of high
calcium consumption are controversial, several studies do suggest

caution when it comes to over supplementing, especially since
some evidence points to health problems at elevated levels.3-8
This issue could be remedied, however, if the right amount
of vitamin K2 is added to a high calcium regimen. Vitamin
K2 promotes arterial flexibility by preventing arterial calcium
10, 43, 48, 50 which could correct the imbalance of calcium in
the body. Thus, calcium in tandem with vitamin K2 may well
be the solution for bringing necessary bone benefits while
circumventing an increased risk for heart disease.